Seared Scallops with Wasabi-Daikon Relish

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Preparation info

  • Serves

    3 or 4

    as a Main Course
    • Difficulty

      Easy

Appears in

Roots

By Diane Morgan

Published 2012

  • About

This recipe may look like top-chef cuisine, but it is simple enough to prepare, especially since the relish can be made a few hours in advance. The secret to beautifully crusted scallops is a heavy cast-iron pan, oil hot enough to give an instant sear, and a cook who is patient enough to leave the scallops untouched for the few minutes it takes to brown them.